Garlic drying processing method

Abstract

The invention discloses a garlic drying processing method, which belongs to the technical field of agricultural product processing. The processing method comprises the following steps: (1) selecting fresh, non-corrosive garlic and storing the garlic at low temperature environment; (2) selecting garlic without germinating or mildew, and peeling and slicing the garlic; and (3) putting the cut garlicinto a hot air dryer based on integrated control of temperature and humidity, and using a temperature and humidity stage control process for drying. The garlic has a short storage period and is proneto mildew, and nutrients such as allicin are easily lost during processing. The method aims to improve processing technology, shorten drying time, increase allicin retention rate, and ensure the drying quality. The method is simple, clean, and health.

Description

technical field

[0001] The invention belongs to the technical field of agricultural product processing, in particular to a method for drying and processing garlic. Background technique

[0002] Garlic is also called garlic head and single garlic. It has a strong garlic smell and a spicy taste. It is a cooking seasoning that is often eaten in daily life. . Studies have found that effective active ingredients such as alliin and allicin in garlic can prevent and treat cardiovascular diseases, lower blood lipids, resist oxidation, resist myocardial ischemia, and prevent and treat diabetes, tumors and other diseases. China is the world's largest garlic producer and exporter, with garlic production accounting for more than 70% of the world's total output, with a planting area of ​​about 700,000 hectares, accounting for more than 60% of the global garlic planting area, ranking first in the world.

[0003] The seasonality of garlic production is strong, the harvest period is conce...